For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
For the pizza: Preheat oven to 550 degrees F.
Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
Sprinkle pizza lightly with kosher salt.
Cut into 8 slices and garnish with fresh basil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.